Turmeric Free Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

4.8

(18)

Chewy, golden, and satisfying in all the right ways, these gluten-free bagels are the real deal — not a sad, crumbly substitute. The blend of white rice flour, tapioca starch, and potato starch creates a sturdy yet tender crumb, while xanthan gum holds everything together the way gluten normally would. The classic boiling step is what sets these apart from most homemade gluten-free attempts; that brief dip in sugary water gives the crust its signature chew and glossy finish before they ever hit the oven. Apple cider vinegar adds a subtle tang that makes these taste like they came from an actual bagel shop. For anyone avoiding turmeric — whether due to sensitivity, medication interactions, or personal preference — this recipe is completely clean, with no spice blends or shortcuts that might sneak it in. A sprinkle of sesame seeds or everything bagel seasoning on top takes them over the edge, though they're honestly fantastic plain with just a swipe of cream cheese. Let them cool fully before slicing and you'll be rewarded with a beautifully set interior that holds up to any topping you throw at it.

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Ingredients

6 servings

For the dough

1 ½ cups white rice flour
¾ cup tapioca starch
¼ cup potato starch
2 tsp xanthan gum
2 ¼ tsp instant yeast (1 standard packet)
1 ½ tsp salt
1 tbsp sugar
1 cup warm water (110°f / 43°c)
2 large eggs
2 tbsp neutral oil (such as canola or avocado oil)
1 tsp apple cider vinegar

For the boiling bath

2 quarts water
1 tbsp sugar

For the egg wash

1 large egg, beaten

For serving

2 tbsp sesame seeds or everything bagel seasoning (optional)

Instructions

1
In a large mixing bowl, whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, instant yeast, salt, and sugar until evenly combined.
2
Add the warm water, eggs, neutral oil, and apple cider vinegar to the dry ingredients. Beat with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed for 2–3 minutes, until the dough is smooth, thick, and slightly sticky — it will resemble a very stiff, cohesive batter rather than a traditional wheat dough.

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